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Shrimp Louis Sliders


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  • 1 pound medium shrimp, peeled, and deveined
  • 1 Tbsp butter
  • 1/3 cup finely chopped celery
  • 1/4 cup finely chopped onion
  • 1 1/2 cups panko, japanese bread crumbs, devided
  • 1/3 c mayanaise
  • 1 large egg
  • 1 tsp lemon zest
  • 1/2 tsp kosher salt
  • 1/2 tsp dry mustard
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup vegetable oil
  • 2 cups shredded lettuce
  • Chive Biscuit follows
  • Louis Dressing, follows


Servings 8


Step 1

Pulse Shrimp in a food processor 4-5 times or till chopped. Spoon into a medium bowl.
Melt butter in a small skillet over medium heat; add celery and onion, and saute' until tender. Add to shrimp in bowl; gently stir in 1 cup panko and the next 6 ingredients. Shape mixture into 8 patties, about 1/3 cup each. Place remaining 1/2 cup panko into a shallow dish; dredge both sides of patties in panko. Place patties on an aluminum foil or parchment lined baking sheet; cover and chill one hour.
Fry patties in hot oil, in two batches, in a large skillet over medium high heat 2-3 minutes on each side or till golden brown.
Drain on paper towels.
Cut chive biscuits in half. Place 1/4 cup lettuce on bottom half of each biscuit; top with a dollop of Louis dressing and 1 shrimp patty. Cover with top half of biscuit.
Chive Biscuit:
1 1/2 cups all purpose flour
2 1/4 tsp baking powder
1/2 tsp kosher salt
1 cup heavy cream
3 Tbsp minced fresh chives
1/4 cup unsalted butter, melted
Combine first 3 ingredients in a medium bowl; make a well in the center of mixture, and pour in the cream. Stir just until dry ingredients are moistened. Using hands, knead dough lightly 3-4 times. Gently knead in chives.
Form dough into a 10 inch log; cut log into 8 slices. Flatten each slice into a two inch round. Brush rounds with melted butter; place on an ungreased baking sheet. Bake at 425 for 15 minutes or till golden.


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